Cheese Ingestion Increases Muscle Protein Synthesis Rates Both at Rest and During Recovery from Exercise in Healthy, Young Males: A Randomized Parallel-Group Trial. Issue 4 (10th January 2022)

• Record Type: Journal Article
• Authors: Hermans, Wesley J H; Fuchs, Cas J; Hendriks, Floris K; Houben, Lisanne H P; Senden, Joan M; Verdijk, Lex B; van Loon, Luc J C
• Is Part Of: Journal of nutrition. Volume 152:Issue 4(2022)
• Page Start: 1022
• Page End: 1030
• Publication Date: 2022-01-10
• Subjects: stable isotope tracers -- protein metabolism -- muscle metabolism -- whole foods -- dietary protein -- dairy -- fermented dairy -- food processing -- food matrix -- healthy young males; Nutrition -- Periodicals; Diet -- Periodicals; 613.205
• DOI: 10.1093/jn/nxac007
• Languages: English
• ISSNs: 0022-3166

Abstract

ABSTRACT: Background: Protein ingestion increases muscle protein synthesis rates. The food matrix in which protein is provided can strongly modulate the postprandial muscle protein synthetic response. So far, the muscle protein synthetic response to the ingestion of whole foods remains largely unexplored. Objectives: To compare the impact of ingesting 30 g protein provided as milk protein or cheese on postprandial plasma amino acid concentrations and muscle protein synthesis rates at rest and during recovery from exercise in vivo in young males. Methods: In this randomized, parallel-group intervention trial, 20 healthy males aged 18–35 y ingested 30 g protein provided as cheese or milk protein concentrate following a single-legged resistance-type exercise session consisting of 12 sets of leg press and leg extension exercises. Primed, continuous intravenous L-[ ring - 13 C6 ]-phenylalanine infusions were combined with the collection of blood and muscle tissue samples to assess postabsorptive and 4-h postprandial muscle protein synthesis rates at rest and during recovery from exercise. Data were analyzed using repeated measures Time × Group (× Leg) ANOVA. Results: Plasma total amino acid concentrations increased after protein ingestion (Time: P < 0.001), with 38% higher peak concentrations following milk protein than cheese ingestion (Time × Group: P < 0.001). Muscle protein synthesis rates increased following both cheese and milk protein ingestion from 0.037 ± 0.014 to 0.055 ± 0.018%·h –1 and 0.034 ± 0.008 to 0.056 ± 0.010%·h –1 at rest and even more following exercise from 0.031 ± 0.010 to 0.067 ± 0.013%·h –1 and 0.030 ± 0.008 to 0.063 ± 0.010%·h –1, respectively (Time: all P < 0.05; Time × Leg: P = 0.002), with no differences between cheese and milk protein ingestion (Time × Group: both P > 0.05). Conclusion: Cheese ingestion increases muscle protein synthesis rates both at rest and during recovery from exercise. The postprandial muscle protein synthetic response to the ingestion of cheese or milk protein does not differ when 30 g protein is ingested at rest or during recovery from exercise in healthy, young males.